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  • Weyand's Chef

Scallop and Shrimp Kabobs


1 red pepper, seeded and cut into 1 inch pieces

1 pound of shrimp (16-20 count), peeled

1 medium zucchini, cut into eight one inch slices

1 pound large sea scallops

1 large firm tomato, cut into eighths

2 large mushrooms, cut into quarters

1 large red onion, cut into 1/2 inch wedges

Grapeseed or vegetable oil

8 skewers (if using bamboo or wooden skewers soak in water for 24 hours to prevent burning)


Preheat the broiler or prepare and outdoor grill. Thread a skewer: start with a red pepper slice, then slide on a shrimp, zucchini, scallop, tomato wedge, shrimp, mushroom, scallop, and a piece of red onion. Continue until 8 skewers are filled. Brush with oil and broil or grill for 3-4 minutes, cooking no more than 4 skewers at a time. turn the skewers once. Serve immediately. Serves 4, 2 skewers per serving. Recipe obtained from The New Legal Sea Foods Cookbook by Roger Berkowitz and Jane Doerfer.

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